This is kind of hard to admit, but I've been downing rice cakes like they were homemade bread for going on 2 years now. I always chalked rice cakes up to being too dietetic, but since I started eating a gluten-free diet, these crumbly mess-makers have become a staple in my pantry. I've found that they are the most convenient and cost effective vessels for the standard peanut butter pre-workout snack.
The thing about rice cakes is that they inevitably buckle into several pieces when you take a bite, making nut butter, which acts as a glue, essential. Once the nut butter base layer is intact, you can top the cakes with different combinations like bananas and honey, sliced strawberries or raisins and pumpkin seeds.
Unless you've found a brand of rice cakes that doesn't result in crumbs all over the place (please, please tell me if you have!), these pretty little creations are best eating in a few quick bites, hovered over the kitchen sink.